Moroccan Chicken

3 lbs. chicken pieces
¼ cup honey
2 tablespoons olive oil
1 Spanish onion, chopped (2 cups)
2 medium sweet potatoes, peeled and cut into 1 inch cubes (2 cups)
2 cups chopped fresh tomatoes or 1 can (14.5 oz) whole tomatoes
1 can (15 oz) chickpeas, rinsed and drained
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cumin
2 cups chicken broth
½ cup raisins
½ cup frozen green peas
Chopped fresh cilantro or parsley, for garnish

Heat oven to 450° F. Pat chicken pieces dry with paper towels. Cut each breast crosswise into two pieces. Place chicken parts on greased baking sheet and liberally brush top of each piece with honey. Bake for 20 minutes or until chicken is golden brown on top.

In a large, heavy pot with a lid, heat oil over medium heat. Sauté onion until translucent, about 5 minutes. Add remaining ingredients - except broth, raisins and peas - and cook, stirring, for 5 minutes. Add broth and chicken pieces; bring to a simmer. Cover, lower heat and simmer for 25 minutes. Add raisins and peas and cook, uncovered, 5 minutes more. Add salt and freshly ground pepper to taste. (The recipe can be made a day ahead to this point and reheated before serving.) Serve chicken and vegetables over couscous with harissa. Garish with chopped fresh cilantro.

Makes 4 servings with leftovers.

Last Updated 22 July 2005
Copyright 2001